A type of processed egg made by cracking the shell and collecting only the contents. There are whole eggs, egg whites, and egg yolks. They are often used as secondary processed ingredients in mayonnaise, salad dressings, confectionery, processed meat products, and fish paste products. They are very easy to handle in cooking and processing. Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information |
卵殻を割って内容物のみを集めた加工卵の一種。全卵,卵白,卵黄のものがある。2次加工原料となることが多く,マヨネーズ,サラダドレッシング,製菓,食肉加工品,水産練り製品などに用いられる。調理,加工するのに大変扱いやすい。
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